Spicy Salmon Bowl
A delightful and nutritious bowl featuring roasted salmon with a sweet and spicy glaze, crunchy cabbage and carrot slaw, topped with a creamy spicy mayo.
Ingredients
For the salmon
- 2 fillets salmon fillets Fresh or thawed
- 2 tablespoons soy sauce Can substitute with tamari for gluten-free
- 1 tablespoon honey Adjust sweetness to taste
- 1 teaspoon sriracha Add more for additional heat
For the slaw
- 2 cups shredded cabbage Green or red cabbage can be used
- 1 cup shredded carrots Freshly shredded for best texture
- 2 stalks green onions, sliced Optional garnish
For the spicy mayo
- 1/4 cup mayonnaise Plain or lightly flavored
- 1 tablespoon sriracha Adjust for spice level
Seasoning
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix soy sauce, honey, and sriracha.
Cooking
- Place salmon fillets on a baking sheet, brush with the sauce, and bake for 12-15 minutes until cooked through.
- In a separate bowl, combine shredded cabbage, carrots, and green onions.
- In another bowl, mix mayonnaise with sriracha to prepare the spicy mayo.
Assembly
- Once the salmon is done, assemble the bowl with Asian slaw, place the salmon on top, and drizzle with spicy mayo.
Notes
Best enjoyed warm. Can enhance the bowl with sesame seeds, avocado slices, or served with steamed rice/quinoa. Leftovers can be stored in an airtight container for 2-3 days.